Pepper omelette, wilted spinach
Six Maltese eggs, one sweet red pepper, a handful of spinach. Cooked slowly under a lid so it puffs and stays pale — no flipping, no browning, one pan to wash.
Ingredients
Sourced fresh daily from local co-operatives in Malta and Gozo.
Included in the pack
- free-range eggs, large6
- sweet red pepper (~180 g)1
- baby spinach150 g
- granulated garlic1 tsp
- granulated onion1 tsp
In Your Apartment
- extra virgin olive oil2 tbsp
- fine sea salt½ tsp
- black pepper, ground fresh—
- cold water60 ml
Step-by-Step Preparation
Lay everything out
Once the pan is hot this moves quickly. Unpack the eggs, pepper and spinach, and put the oil, salt, black pepper, garlic and onion within reach. Measure 60 ml cold water into a small jug now.
Slice the pepper into rings
Cut off the stem, shake out the seeds, then slice the pepper crossways into rings about 5 mm thick. Halve the widest ones. Rings keep their shape in the egg and sit visibly on the surface — that's the whole garnish.
Warm the oil
Set the pan over medium heat, add 2 tbsp olive oil and swirl it across the base. Wait about a minute: the oil should loosen and shine, never smoke.
1 min
Pepper in, then garlic and onion
Drop the pepper into the warm pan and immediately turn the heat down to medium-low. Add 1 tsp granulated garlic, 1 tsp granulated onion and a few grinds of black pepper. Stir so every ring is coated, put the lid on and let it steam 2–3 minutes, until the rings soften and the spices smell sweet.
2–3 min · lid on
Beat the eggs with water and salt
Crack all six eggs into the bowl. Add the 60 ml cold water and ½ tsp fine sea salt — the salt goes in here, not into the pan, so it dissolves evenly through the egg. Whisk 30 seconds, until the colour is even and a fine foam sits on top.
30 sec
Pour the egg over the pepper
Lift the lid, spread the pepper into one even layer, then pour the egg over it in a single steady stream. Don't stir. Tilt the pan once so the egg finds every gap and settles level.
Lid on, lowest heat
Cover and leave it alone for 8–10 minutes on the lowest setting. Trapped steam does the work: the omelette rises, sets from the rim inwards, and the top turns matte. Take it off while the centre is just firm — no flipping and no colour underneath.
8–10 min · lid on
Wilt the spinach in the same pan
Slide the omelette onto a board and keep it warm. Return the pan to low heat with a splash of water, add all the spinach, cover, and give it 1–2 minutes until it collapses and darkens. Tip off any liquid.
1–2 min · lid onFold, plate, eat
Cut the omelette in half and fold each half over on itself. One half per plate, a small mound of spinach beside it. Nothing goes on top — the pepper rings are already the decoration.
Equipment Required
Equipment: one 24 cm non-stick pan with a lid, a mixing bowl, a whisk, a knife and a board. Every apartment in the programme has all five.
Wake up to this tomorrow.
Get the Garden Veg pack delivered to your apartment before you check in — shopped fresh and ready to cook.